This lemon pie with graham cracker crust has a buttery graham cracker crust filled with sweet and tart lemon pie filling. The pie is topped with lightly sweetened whipped cream for the ultimate lemon dessert!
Looking for the perfect balance of sweet and tart? This lemon pie with graham cracker crust is just what you need!
This easy lemon pie has a buttery graham cracker crust, a smooth and tangy lemon filling, and is topped with lightly sweetened whipped cream. The pie is a great make-ahead dessert, and I’ve included directions below to help you whip this pie up in advance.
Give this cool and refreshing pie a try, and it may become your new favorite lemon dessert!
Ingredient notes and substitutions
- Graham cracker crumbs: You could use another flavor of graham cracker, like chocolate, to change up the flavor of the pie.
- Kosher salt: Sea salt is a good substitute for the kosher salt. If using table salt, use half the amount.
- Sweetened condensed milk: I recommend using regular sweetened condensed milk.
- Lemon juice: I recommend using fresh lemon juice. The bottled lemon juice can have an off taste to it.
How to make lemon pie with graham cracker crust
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Graham cracker crust
Step 1: To make the graham cracker crust, preheat the oven to 350°F. Lightly grease a 9-inch pie plate with nonstick spray. Set aside.
Step 2: In a medium bowl, stir together the crushed graham crackers, ⅓ cup sugar, and salt until combined.
Step 3: Stir in the melted butter until combined.
Step 4: Press the cracker mixture onto the bottom and up the sides of the prepared pie plate.
Step 5: Bake until set, about 8 minutes.
Filling
Step 6: Meanwhile, to make the filling, in a stand mixer fitted with the paddle attachment, beat the condensed milk, egg yolks, lemon juice, lemon zest, and salt on medium speed for 3-4 minutes.
Step 7: Pour the mixture into the baked pie crust.
Step 8: Return to the oven and bake until the center is set, about 10 minutes.
Step 9: Cool the pie on a wire cooling rack to room temperature, about 30 minutes.
Step 10: Chill for at least 1 hour, or up to 3 days.
Whipped cream
Step 11: Prepare the whipped cream just before serving.
Step 12: In a medium bowl, beat the heavy cream, sugar, and vanilla on high speed until it reaches soft peak stage.
Step 13: Spread the whipped cream in the center of the pie, leaving a border of lemon filling showing.
Step 14: Garnish with fresh lemon slices and fresh lemon zest.
Recipe Tips!
- Lemon flavor: For more lemon flavor, you can add lemon extract along with the lemon juice, additional lemon zest, or swirl a little lemon curd throughout the whipped cream.
- Make ahead: To make this pie ahead of time, make it through step 10. Let it sit, covered, in the fridge for up to 2 days. Make the whipped cream just before serving.
Storage
Store any leftover lemon pie in an airtight container in the refrigerator. The pie will keep for up to 3 days when properly stored in the fridge.
More lemon dessert recipes!
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Lemon Pie with Graham Cracker Crust
Equipment
- 9-inch pie pan
Ingredients
Graham cracker crust
- 1 ½ cups crushed honey graham cracker crumbs
- 1/3 cup granulated sugar
- Pinch of kosher salt
- 6 tablespoons unsalted butter melted
Filling
- 3 cups sweetened condensed milk
- 3 large egg yolks
- 2/3 cup fresh lemon juice about 3-4 lemons
- 2 tablespoons fresh lemon zest
- Pinch of kosher salt
Whipped cream
- 1 cup heavy cream
- 2-3 tablespoons granulated sugar depending on desired sweetness
- 1 teaspoon vanilla extract
Instructions
- To make the graham cracker crust, preheat the oven to 350°F. Lightly grease a 9-inch pie plate with nonstick spray. Set aside.
- In a medium bowl, stir together the crushed graham crackers, ⅓ cup sugar, and salt until combined.1 ½ cups crushed honey graham cracker crumbs, 1/3 cup granulated sugar, Pinch of kosher salt
- Stir in the melted butter until combined.6 tablespoons unsalted butter
- Press the cracker mixture onto the bottom and up the sides of the prepared pie plate.
- Bake until set, about 8 minutes.
- Meanwhile, to make the filling, in a stand mixer fitted with the paddle attachment, beat the condensed milk, egg yolks, lemon juice, lemon zest, and salt on medium speed for 3-4 minutes.3 cups sweetened condensed milk, 3 large egg yolks, 2/3 cup fresh lemon juice, 2 tablespoons fresh lemon zest, Pinch of kosher salt
- Pour the mixture into the baked pie crust.
- Return to the oven and bake until the center is set, about 10 minutes.
- Cool the pie on a wire cooling rack to room temperature, about 30 minutes.
- Chill for at least 1 hour, or up to 3 days.
- Prepare the whipped cream just before serving.
- In a medium bowl, beat the heavy cream, sugar, and vanilla on high speed until it reaches soft peak stage.1 cup heavy cream, 2-3 tablespoons granulated sugar, 1 teaspoon vanilla extract
- Spread the whipped cream in the center of the pie, leaving a border of lemon filling showing.
- Garnish with fresh lemon slices and fresh lemon zest.
Nutrition
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Comments & Reviews
Sheri says
Can I just buy the mini graham cracker premade crusts and a can of Lemon pie filling?
It’s just me who likes lemon.
How long and what temp should I cook them at temp and time please
Kate says
Hi! You could probably just get a premade crust and lemon pie filling, but I’m not sure how long you would need to bake it. The pie filling can should have directions on it.
You could also put my lemon pie filling in the mini premade crusts and freeze the extras for later.